The savory log with omelette roll is a simple and economical dish to serve sliced as an appetizer or as a Christmas main course.
It’s very tasty, has a scenic look, and will make a great impression on the Christmas table.
It’s a very versatile recipe because you can fill the roll with whatever you like most. I preferred to use spinach, ham, and provola and then I covered it with a cheese cream including cottage cheese for a rougher and lumpier appearance.
To save time, as we know, with so much to do at Christmas, you can also prepare it a day in advance, store it in the fridge, and then decorate it just before serving.
If you like the idea, follow the recipe!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients for the Savory Log
- 6 medium eggs
- 1.8 oz grated Grana Padano
- 3.4 tbsp milk
- 1 tbsp flour
- to taste salt
- 10.6 oz fresh or frozen spinach
- 5.3 oz provola cheese
- 3 slices cooked ham
- 3 tbsp grated Grana Padano
- 2 cloves garlic
- to taste salt
- to taste olive oil
- 2.1 oz cream cheese
- 1.8 oz cottage cheese
- 1.4 oz soft gorgonzola
- 2 tbsp grated Grana Padano
- 2 tbsp milk
- to taste pink pepper
Preparation of the Savory Log
To prepare the roll, start by cooking the spinach. In a pan, place the frozen or fresh spinach, add salt and cook until the liquid reduces. At the end of cooking, sauté them with a clove of garlic and olive oil to enhance the flavor.
In a bowl, beat the eggs with the grated cheese, add the milk, salt, and flour. Pour the mixture into a rectangular baking pan of 8 x 10.6 inches (20 x 27 cm) lined with parchment paper, wet and wrung out, and place in a preheated oven. Cook the omelette at 356°F (180°C) for about 20 minutes; the first 10 minutes on the lower rack and then on the upper rack.
When the omelette is cooked and golden, remove it from the oven and let it cool a bit, it should deflate, better if you prick it with a fork and then fill it.
Pour the cooked spinach, a sprinkle of Grana Padano, the cooked ham, and the provola slices.
Roll the stuffed omelette inside a sheet of parchment paper, then close and twist the ends like a candy, return to the hot oven for another 7 minutes, just enough time for the provola to melt, turn the roll during baking.
Take the stuffed roll out of the oven and open the parchment paper, let it rest for about 10 minutes.
In the meantime, prepare the cheese cream: put all the cheeses in a bowl along with the milk, mix well, and then heat them for 2 minutes in the microwave, or on the stove in a non-stick saucepan.
Take the omelette roll, cut off the ends, then cut a larger slice with a diagonal cut, then place the slice next to the central part to form the log. Place it on a serving plate, spread the soft cheese cream, use a fork to create a lined effect, decorate with leaves and pink pepper, and then serve.
